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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Salsa~Salsa » Salsa Recipes » Tomatillo Chile De Arbol Salsa

Tomatillo Chile De Arbol Salsa

May 13, 2021Leave a Comment

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Tomatillo chile de arbol salsa! A staple in my house! What are the few salsa recipes that you find yourself preparing all of the time? Chile puya tomatillo, salsa de mesa, basic salsa verde and this one! There are always variations on any salsa recipe. Today’s version of tomatillo chile de arbol salsa has a few extra steps compared to mom’s original recipe.

The version above is the cooked and so the colors are different from the salsa shots as follow below.

Why Change Mom’s Recipe?

I still prepare the recipe the way I learned from my mom now and then. As a cook who is always eager to learn new techniques that can improve a recipe, I am willing to try it. I enjoy the flavor of roasted garlic in my salsa, mom never added garlic. She also mentioned that her mom, my abuelita, never added garlic either. She said the reason was that the salsa would spoil faster with added garlic. I have found simple solutions to help preserve the salsa a little longer even with garlic. The picture below is the original way I learned to prepare this salsa. All of the ingredients were boiled together. I would drain most of the water, transfer to the blender, add salt and blend! The variation I prepare is I add garlic and cilantro, then blend. You can serve it freshly blended and it should last 5-7 days refrigerated. Or you can cook the freshly blended salsa for ten minutes and then store it in glass jars once refrigerated. It will last up to 2 weeks refrigerated. Each version has different flavors. I enjoy both!

boiled salsa ingredients
This was the way I learned how to prepare cooked salsas! Everything in the pot! Everything boiled! I have come a long way since these days, but I sill use this easy method today!
salsa ingredients in blender jar

Do I have To Cook My Salsa After Blending??

No! It is not necessary, but it really depends on the cook! The reason I started cooking my salsa after blending it was to help preserve it a little longer. Cooking it also improves the texture of the salsa. Many of my followers would ask me why their tomatillo salsas would clump up after being refrigerated? Tomatillos contain a natural pectin. Cooking the salsa after blending it, cooks out the pectin. But cooking the salsa will also change the flavor somewhat. Fresh cilantro flavor is way different than cooked cilantro. The uncooked salsa because it contains fresh cilantro and garlic, will have a shorter life than the cooked version. That’s why I say it’s up to you! In our house, mom’s salsa would only last two days, so there was no need to cook it afterwards. Plus mom never added fresh garlic and rarely added cilantro unless she was preparing avocado salsa.

Salsa in large bowl with wooden spoon and simple corn tortilla quesadillas
salsa in large bowl with simple corn tortilla quesadillas garnished with salsa
salsa in large bowl with an open face cheese quesadilla!

Need More Tomatillo Salsa Recipes?

There are many variations when it comes to preparing tomatillo salsa recipes! My best advice when approaching different recipes that include hot peppers is to taste the pepper for heat! Many times we add just one or two peppers not knowing that they are extremely spicy and then the salsa comes out too spicy to enjoy. Of course everyone is at different heat levels when it comes to tolerating chile peppers.

salsa on wooden spoon
A home cook’s version of Al Pastor stuffed into a homemade corn tortilla!
https://animoto.com/play/4F1FOl71s7w1ebA09GsoEw
tomatillos, chile serrano, onion in a sauce pan
dried chile de arbol and cloves of garlic with skins on
tomatillos, onion and chile serrano simmering in water
lightly fried chile de arbol and garlic in pan
Holding up one of the fried chile de arbol peppers
salsa blending in vitamix blender
tomatillo chile de arbol salsa on chilaquiles con huevo taco
Migas con huevo taco! Migas is how I knew these were called all my life. Some people refer to them as chilaquiles. I will take them by any name! Recipes on my blog.
crispy beef tacos garnished with crumbled cheese and red and or green salsa
Mom’s beef picadillo cooked until thick and then stuffed into corn tortillas before being fried until crispy! The red looking salsa id currently my fave! Chile puya tomatillo salsa. Picadillo and salsa recipe both on my blog.
Pinterest image of salsa in a jar with header
salsa in large bowl with wooden spoon

Tomatillo Chile de Arbol Salsa

This staple salsa recipe is one that I grew up with! I tweeked my mom's recipe and added garlic and cilantro, Either way it's delicious!
5 from 1 vote
Print Pin Rate
Course: Salsa
Cuisine: Mexican
Prep Time: 15 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 40 minutes minutes
Servings: 2 cups

Ingredients

  • 8 Tomatillos
  • 2 Chile serrano
  • 1/4 White Onion
  • 1/2 tsp Avocado oil
  • 3 Cloves of Garlic
  • 6 Dried Chile de Arbol
  • Handful of Fresh Cilantro
  • Salt to taste

Instructions

  • After peeling and washing the tomatillos, transfer them to a pot and cover with water, To the pot also add the onion and serrano peppers without the stems. Bring up to a boil, reduce to a simmer and continue cooking for 7-10 minutes. Remove from heat.
  • In a small skillet, add the dried chile de arbol and the peeled cloves of garlic. Heat to just below medium. Add 1 tsp of oil. After a few minutes the ingredients will begin to sizzle and become aromatic. Toss in the hot oil for 2-3 minutes, then remove from heat.
  • Using a slotted spoon, transfer the tomatillos, serranos and onion to the blender. Add only the garlic at this time. Pour in 1/2 cup of the cooking water in. Add a big handful of freshly washed cilantro to the blender. Season to taste with salt. Blend on high until smooth. Now add the chile de arbol and pulse to blend. I like to see the red chile flakes in the salsa.
  • Transfer the blended salsa to a sauce pan and heat to medium. When it comes up to a simmer, reduce heat slightly and continue cooking for 7-10 minutes. Cooking the salsa will cook out the natural pectin and will yield a smoother salsa when refrigerated.

Notes

Original version : You are literally going to bring all of the ingredients to a light boil(minus the cilantro and garlic). Cook for 10 minutes. Drain out most of the cooking water. Transfer to the blender and add fresh cilantro, garlic and salt to taste, Blend or pulse to blend, until the chile de arbol breaks down and looks like specs. if you prefer, you can blend smoother, but the color of the salsa will look more orange. Serve as is and keep refrigerated for up to 7 days.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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Filed Under: Salsa Recipes, Salsa~Salsa Tagged With: Chile de Arbol, Salsa, Salsa Recipes, Tomatillo Salsa

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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